Parmesan-Herb Roasted Potatoes

I’m certain that roasting veggies is the ultimate way to enjoy them. These Parmesan-Herb Roasted Potatoes prove that to me once again. This is one of those recipes that you will find yourself turning to regularly because they are just too hard to resist. These easy-to-make, roasted potatoes are full of fresh flavor and a depth of toasted goodness from slowly roasting that just can’t be imitated. You get perfectly crisp outsides and deliciously tender, melt-in-your mouth insides. I’d be fine eating just these for dinner.

When it comes to dinner sides I’m all about keeping things simple and this recipe definitely makes the cut. Mostly it’s just a little chopping and a quick toss then some patience as you wait for them to roast.

I’d imagine dried herbs (1/3 the amounts) could also be used in place of the fresh if you are looking to cut the cost here but I’d recommend trying them with fresh herbs at least once. Then any left over rosemary you have you can use to make one of my favorite breads, this Rosemary Bread. And you can use the remaining parsley to make any of these delicious recipes here.

Instructions

Preheat oven to 400 degrees. Drizzle 1 Tbsp olive oil over a baking sheet and spread evenly to coat (I just used a small sandwich bag to spread), set aside.

In a large mixing bowl toss potatoes with remaining 2 1/2 Tbsp olive oil. Add parmesan, garlic, parsley, rosemary and sprinkle with salt and pepper, then toss to evenly distribute. Pour mixture onto prepared baking sheet and spread into an even layer (add parmesan that has fallen off potatoes back on tops of potatoes). Bake in preheated oven 25 minutes, then remove from oven and toss (they may stick slightly so just use a spatula to lift from pan and rotate), return to oven and bake until golden and crisp on outsides, about 20 minutes longer. Serve immediately.

Sue: They didn’t have baby reds at the store so I got Ruby Gold Potatoes – does anyone know if that will affect the recipe? December 29, 2014 at 2:58pmReply

Becky Nelson: I did this same recipe BUT, I used cubed turnips. Turned out really good! February 7, 2015 at 12:39pmReply

Jeane’ Ridges: Just made these, but instead of shredded parmesan I used grated; I also omitted the rosemary. Came off sheet beautifully. Taste so good. Will be making these at least once a month. February 10, 2015 at 10:56amReply

Laura Thomas: I made these last night as per the request of my boyfriend. We loved them! I used half small red potatoes and half yukon gold potatoes. I like this combo because the two potato types have very different textures.

My grocery store didn’t have fresh rosemary so I substituted dried. I added some poultry seasoning last minute and it was a nice addition. I had to cook my potatoes a bit longer than the recipe called for – about 1 hour and 10 minutes.

Jaclyn: Glad you liked the recipe Laura! Thanks for leaving a comment! April 7, 2015 at 11:07pmReply

Leah: Do you happen to know what the measurements are for dry seasonings only? December 24, 2015 at 5:18amReply

Jaclyn: Sorry I don’t have measurements of those by weights if that’s what you mean. December 24, 2015 at 9:28pmReply

Kimmy: Made this for Christmas 2015 and it was all thumbs up! Thank you for this extremely easy yet savory side dish! Feel free to check it out at my Blogger Site! ^_^ December 26, 2015 at 8:36pmReply

Leah: Realized I had some mini golden Klondike potatoes in my pantry that I needed to use so went to pinterest and typed roasted potatoes in the search engine. This came up and I’m sooooo glad it did. These were magical. I’ve roasted taters many times but never had them turn out this way! Your catch phrase is true! Crispy on outside, tender on inside. A new favorite recipe for me! August 15, 2016 at 5:58pmReply

Jaclyn: I’m happy you found a use for those potatoes! Thanks for leaving a comment Leah! August 18, 2016 at 3:43pmReply

Linda D: Love The steps pictures from beginning to the end. I follow your steps and review the pictures compare mine. Best cooking classes for a non cooker. Thank you November 25, 2017 at 5:36amReply

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